Electrochemical process and system for the preservation of perishable food

Abstract

Electrochemical processes and systems for preserving perishable food are described. The process and system allow for the preservation of perishable food in the presence of water moisture, melanin, or a precursor, derivative, analog, or variant of melanin, and electromagnetic energy, such as visible or invisible light energy. There exists a need in the art for improved methods and processes for preserving perishable foods that overcome certain disadvantages associated with known methods for preserving perishable food, such as addition of preservatives, refrigeration/freezing, drying/dehydration of food, and storage under vacuum. The invention satisfies this need by providing a process and system for preserving perishable food in the presence of water moisture, electromagnetic energy, and melanin, melanin precursors, melanin derivatives, melanin analogs, or melanin variants.

I claim: 
     
       1. A process for preserving at least one perishable food, the process comprising:
 providing a closed container containing water moisture, the at least one perishable food, and at least one device, wherein the at least one device comprises a substrate and melanin, the substrate comprising silica, the at least one device being removable from the container; 
 providing a source of electromagnetic energy comprising visible or invisible light energy having a wavelength of 200 nm to 900 nm to the at least one device in the container to initiate production of diatomic hydrogen by the melanin of the at least one device; and 
 maintaining the at least one perishable food and the at least one device within the container, such that the at least one perishable food is preserved. 
 
     
     
       2. The process according to  claim 1 , wherein the melanin is dispersed in the silica forming a mixture of silica and the melanin. 
     
     
       3. The process according to  claim 1 , wherein the melanin comprises natural melanin or synthetic melanin. 
     
     
       4. The process according to  claim 1 , wherein the at least one perishable food is selected from the group consisting of fruits, vegetables, meats, poultry, fish, and dairy products. 
     
     
       5. The process according to  claim 1 , wherein oxidation of the perishable food is prevented, reduced, or delayed to preserve the perishable food. 
     
     
       6. The process according to  claim 1 , wherein the closed container is made of a material that is substantially impermeable to H 2 . 
     
     
       7. A system for preserving at least one perishable food, the system comprising:
 (a) a closed container containing:
 (i) water moisture; 
 (ii) at least one device comprising a substrate and melanin, the substrate comprising silica; and 
 (iii) the least one perishable food; and 
 
 (b) a source of electromagnetic energy comprising visible or invisible light energy having a wavelength of 200 nm to 900 nm to irradiate the at least one device in the container, 
 wherein the at least one device is removable from the container. 
 
     
     
       8. The system according to  claim 7 , wherein the melanin is dispersed in the silica forming a mixture of silica and the melanin. 
     
     
       9. The system according to  claim 7 , wherein the melanin comprises natural melanin or synthetic melanin. 
     
     
       10. The system according to  claim 7 , wherein the at least one perishable food is selected from the group consisting of fruits, vegetables, poultry, meats, fish, and dairy products. 
     
     
       11. The system according to  claim 7 , wherein the water moisture is derived at least partially from natural release by the at least one perishable food.